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Roast Leg of Lamb

http://www.eatingwell.com/recipes/roast_leg_of_lamb.html

From EatingWell:  March/April 1999

Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.

8 servings, plus leftovers | Active Time: 15 minutes | Total Time: 1 3/4 hours

Ingredients

• 1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat
• 3 cloves garlic, sliced
• 1 1/2 teaspoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme leaves
• Kosher salt & freshly ground pepper, to taste
• 3/4 cup water

Preparation

1. Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.
2. Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.
3. Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135°F for medium-rare, 15 to 20 minutes more. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.
4. Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.

Nutrition

Per 3-ounce serving : 143 Calories; 22 g Fat; 9 g Sat; 9 g Mono; 122 mg Cholesterol; 1 g Carbohydrates; 35 g Protein; 0 g Fiber; 141 mg Sodium; 204 mg Potassium

Exchanges: 3 lean meat